- 2-3 lemons
- 3 cloves garlic per artichoke
- Parmesan cheese, freshly grated is best
- A drizzle of olive oil
Preheat oven to 425.
Cut the tops off the artichokes and dip into lemon water to keep from browning. You have to sort of stuff the garlic cloves into the middle of the artichoke.
Squeeze the lemon over the entire choke. Try not to get the seeds in it (as you can see I did). Drizzle just a little olive oil over the artichoke. Pile a small mound of Parmesan on top.
Wrap loosely in aluminum foil. Put on a rimmed cookie sheet and bake for one hour and 15 minutes.
This is what it will look like when it’s done. The garlic in the center is so good–not bitter at all. And wait until you get to the real prize–the heart. It’s loaded with all the flavor of the lemon and the garlic and the cheese! You’ll definitely want more.
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Categories: Sides, Vegetables
Tags: artichokes with garlic, artichokes with lemon and parmesan cheese, lemon and parmesan cheese, oven roasted artichokes
Have these in the oven right now and they smell fantastic, but they've been in for an hour and a half and they are not close to being done yet. The only thing I did differently was to set them in a deeper pan (13×9) instead of on the cookie sheet as the cookie sheet was in use elsewhere, but that shouldn't make a difference. Hope they cook through soon, they smell very good.
Mine were very young, home-grown. Maybe that made the difference. The deeper pan may make a difference too since they might not heat around the foil as evenly. But I think you'll be okay. Let me know.